See Also: Roast lamb rump with spring onion mash(recipes)
Roast saddle and slowly braised shoulder of spring lamb with fried new potatoes, Norfolk asparagus and young carrots(recipes)
Parsnip-stuffed roast saddle of lamb with fondant potatoes, roast beetroot and red wine sauce(recipes)
Bangers with green mash and onion gravy(recipes)
Roast Cod on Lemon and Parsley Mash(recipes)
spring onion(dictionary)
Roast Pork Fillet on Mustard Mash(recipes)
Wild Boar Sausage with Pumpkin and Potato Mash and Caramelised Onion(recipes)
Pea and spring onion champ(recipes)
Roast chicken with cheese mash and garlic gravy(recipes)

Roast lamb rump with spring onion mash (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



4 x 200g/7¼oz or 3 x 300g/10½oz boned lamb rumps (chumps)4-6 anchovy filletssea salt and freshly ground black pepper200g/7¼oz cherry tomatoesFor the spring onion mash600g/1lb 5¼oz potatoes, peeled1 tbsp butter6 spring onions, finely chopped 60ml/2¼fl oz milkgrated nutmeg



Method



1. Heat the oven to 220C/428F/Gas 7. 2. Arrange the anchovy fillets on the ' inside' of each rump, season well, roll up and tie into shape with string. 3. Brush with olive oil and sear in a hot pan until well-browned all over.4. Toss the cherry tomatoes in olive oil and bake in a roasting tray for 10 minutes. 5. Transfer the lamb to the roasting tray with the tomatoes and roast for 15 minutes for 200g/10¼oz rumps, or 20 minutes for 300g/10¼oz rumps, for medium rare meat. 6. Remove the tomatoes when soft and squishy. 7. Cut the potatoes into chunks and cook in boiling salted water until tender, about 20 minutes.8. Rest the lamb for 10 minutes under a loose sheet of foil. 9. Drain the potatoes, add the butter and mash. 10. Beat in the spring onions, milk, grated nutmeg, sea salt and pepper. 11. To serve, remove the string from the lamb and thickly slice. Serve with spring onion mash and roasted tomatoes, and drizzle with the roasting juices.